Chili's Margarita Grilled Chicken and Belinda's Mexican Rice

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
  • Remove chicken from marinade, and sprinkle with garlic salt and pepper.
  • Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
  • Serve with Mexican rice and black beans.
  • Mexican Rice:
  • Cook rice in 1 tablespoon oil, until lightly browned.
  • Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.